Steamed Basmati Rice, Masoor Dal Tadka, Begun Bhaja, Mochar Ghonto and Aamer Chutney

Ingredients

• 1 cup Masoor Dal (Rinsed and soaked for 30 minutes)
• 3 cup Water (For pressure cooking)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Ghee
• 1 tsp Cumin Seeds
• 0.5 tsp Mustard Seeds (Optional)
• 0.25 tsp Hing
• 1 medium Onion (Finely chopped)
• 4 cloves Garlic (Minced)
• 1 inch Ginger (Grated)
• 2 pcs Green Chili (Slit lengthwise)
• 1 medium Tomato (Finely chopped)
• 0.75 tsp Red Chili Powder (Adjust to spice preference)
• 0.5 tsp Garam Masala
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Place the rinsed and soaked masoor dal in a pressure cooker.
   • Add 3 cups of water, turmeric powder, and salt. Stir to combine.
   • Secure the lid and pressure cook on medium-high heat for 2-3 whistles, which should take about 10-12 minutes.
   • Turn off the heat and let the pressure release naturally. Once safe to open, whisk the dal gently until it reaches a smooth, consistent texture.
2. 2

   Prepare the Tadka (Tempering)

   • Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the cumin seeds and mustard seeds.
   • Allow the seeds to crackle for about 30 seconds, then add the hing.
   • Immediately add the minced garlic, grated ginger, and slit green chilies. Sauté for about a minute until the raw aroma disappears and the garlic is fragrant.
   • Add the finely chopped onions and cook for 4-5 minutes, stirring occasionally, until they become soft and translucent.
   • Add the chopped tomatoes along with red chili powder and garam masala. Cook for another 4-5 minutes until the tomatoes break down and the oil begins to separate from the masala.

Ingredients

• 1 large Brinjal (About 400-500g, also known as eggplant)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, but adds a classic Bengali flavor balance)
• 2 tbsp Rice Flour (For a crispy coating)
• 0.5 cup Mustard Oil (For shallow frying, essential for authentic flavor)

Instructions

1. 1

   Prepare the Eggplant

   • Wash the eggplant thoroughly and pat it completely dry with a kitchen towel.
   • Trim the stalk but you can leave the green cap on for a traditional look.
   • Slice the eggplant into uniform rounds, about 1/2-inch (1.25 cm) thick. This should yield about 8 slices.
2. 2

   Marinate the Slices

   • In a small bowl, combine the turmeric powder, red chili powder, salt, sugar, and rice flour. Mix well.
   • Generously rub this dry spice mix onto both sides of each eggplant slice, ensuring an even coating.
   • Let the marinated slices rest on a plate for at least 10 minutes. This step is crucial as it allows the spices to penetrate and draws out excess moisture, resulting in a crispier fry.
3. 3

   Shallow Fry the Begun

   • Heat the mustard oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil is ready when a pinch of the spice mix sizzles upon contact.
   • Carefully place 3-4 marinated eggplant slices in the pan in a single layer. Do not overcrowd the pan, as this will lower the oil temperature and make the bhaja soggy.
   • Fry for about 3-4 minutes on the first side, until it's deep golden brown and crisp.
   • Flip the slices gently and fry for another 3-4 minutes on the other side until tender and cooked through.
   • Repeat the process in batches for the remaining slices, adding a little more oil if the pan becomes too dry.
4. 4

   Drain and Serve

   • Once cooked, use a spatula to remove the fried eggplant slices from the pan.
   • Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve immediately while hot and crispy with steamed rice and dal for a classic Bengali meal.

Ingredients

• 1 medium Banana Blossom (about 500g before cleaning)
• 2 medium Potato (peeled and diced into 1/2-inch cubes)
• 0.25 cup Chana Dal (soaked for at least 2 hours)
• 0.5 cup Fresh Coconut (grated)
• 3 tbsp Mustard Oil
• 1 tbsp Ghee
• 2 pcs Bay Leaf
• 2 pcs Dry Red Chilli (broken in half)
• 1 tsp Cumin Seeds
• 1 tbsp Ginger Paste
• 2 pcs Green Chilli (slit lengthwise)
• 1 tsp Turmeric Powder (divided)
• 1 tsp Cumin Powder
• 0.5 tsp Coriander Powder
• 0.5 tsp Garam Masala Powder
• 1 tsp Sugar
• 1.25 tsp Salt (or to taste, divided)
• 1.25 cup Water (for cooking)

Instructions

1. 1

   Prepare and Cook the Banana Blossom

   • Grease your hands and knife with oil to prevent staining. Remove the tough, outer purple layers of the banana blossom until you reach the pale, tender core.
   • Separate the individual florets. For each floret, remove the tough, translucent outer petal (calyx) and the hard central stalk (pistil).
   • Finely chop the cleaned florets and the tender core. Immediately place them in a bowl of water with 1/2 tsp of the turmeric powder to prevent browning.
   • In a pressure cooker, combine the chopped banana blossom, soaked and drained chana dal, 1 cup of water, the remaining 1/2 tsp turmeric powder, and 1/2 tsp salt.
   • Pressure cook for 2-3 whistles, or about 10-12 minutes, until soft. Let the pressure release naturally. Drain any excess water and lightly mash the mixture with the back of a spoon. Set aside.
2. 2

   Fry the Potatoes

   • Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is slightly smoking.
   • Carefully add the cubed potatoes and fry, stirring occasionally, until they are golden brown and cooked through. This should take about 8-10 minutes.
   • Remove the fried potatoes with a slotted spoon and set them aside.

Ingredients

• 400 g raw green mangoes (Peeled and cut into 1-inch cubes)
• 1 cup sugar (Adjust based on mango sourness)
• 1 tbsp mustard oil (Essential for authentic flavor)
• 1 tsp panch phoron (Bengali five-spice blend)
• 3 pcs dry red chillies (2 for tempering, 1 for bhaja moshla)
• 0.25 tsp turmeric powder
• 0.5 tsp salt (Adjust to taste)
• 1.5 cup water
• 1 tsp cumin seeds (For making bhaja moshla)

Instructions

1. 1

   Prepare the Bhaja Moshla (Roasted Spice Powder).

   • Place a small, dry skillet over low heat. Add 1 tsp cumin seeds and 1 dry red chilli.
   • Dry roast for 1-2 minutes, stirring constantly, until the spices are fragrant and slightly darker. Be careful not to burn them.
   • Remove from heat and let them cool completely. Grind into a coarse powder using a spice grinder or mortar and pestle. Set aside.
2. 2

   Temper the Spices.

   • Heat 1 tbsp of mustard oil in a medium-sized saucepan or kadai over medium-high heat until it is fragrant and you see faint smoke.
   • Reduce the heat to medium, then add 1 tsp of panch phoron and the 2 remaining dry red chillies (broken in half).
   • Allow the spices to crackle for about 30 seconds until they release their aroma.
3. 3

   Cook the Mangoes.

   • Carefully add the cubed raw mangoes to the pan. Stir to coat them in the tempered oil.
   • Add 1/4 tsp turmeric powder and 1/2 tsp salt. Sauté for 2-3 minutes, stirring gently.
4. 4